These song lyrics and art are tales, tides and twinkling lights - tunes telling stories of warmth and sun, city and sand, paths that lead, and the coins we can keep in the Karma Bank. Spirit's been bypassed for sorrow, dreaming of a better tomorrow .
Kropp trained to be a pastry chef after attending the Joliet Junior College Culinary Arts program. His pastry arts also lead him to cooking for major film and TV stars such as James Earl Jones and Demi Moore. Kropp's culinary career came to an end after suffering debilitating injuries from two car accidents; Subsequently cooking up The Declaration of Injured Persons' Rights to help future victims.
Background
Information
A Grand Marnier soufflé for Bill Cosby, stuffed cabbage rolls for Hulk Hogan, a velvety chocolate mousse for John Belushi, latticed apple flan for Demi Moore, glazed salmon a la parisienne for James Earl Jones, veal casserole for Hockey great Wayne Gretzsky, and steak tartare for Dave Thomas of Wendy’s. European trained pastry/catering chef Dean Kropp has catered to the stars. Celluloid, sports, or whatever. After graduating from the JJC Culinary Arts Program in Joliet, where they shot Prison Break, Dean has held a wide range of posts, both domestic and abroad. For example, he was Executive Pastry Chef at both the Wyndham Rose Hall in Montego Bay (Jamaica) and the Peabody Hotel in Memphis, former stamping ground of Elvis.
Birth Place
Joliet, IL USA
Accomplishments
2000: C-Cap Award for outstanding contributions to the Culinary Arts.
2000: Communicator Award for the best commercial, AT&T Media Services.
1999: Recognition for pursuit of Culinary Excellence supporting the United States Army Culinary Arts Program.
1998: Recognition for Generosity and sharing Culinary Expertise with the Multiple Disabled Students of 811K, Brooklyn.
1996: Gold Medal, Culinary Olympics, Berlin, Germany, American Natural Foods Team Coordinator.
1995: International Who's Who for Professional, academic and civil achievements.
1991: Recognized for outstanding sales of Carma chocolate products in New York City.
1987: Gold Medal for Pastry Presentation, Wyndham Rose Hall Hotel, Montego Bay, Jamaica.
1982: Gold Medal and Grand Prize for Pastry, Hotel Peabody, Memphis, TN.
1981: Bronze Medal for Pastry, Swiss Pastry House, Chicago, IL.
1980: Bronze Medal for Garde Manger, 95th Floor Restaurant, Chicago, IL.
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